Stock vs. Broth
To me the difference between the two is delicacy. In a broth, we’re trying to coax as many vitamins out of the ingredients as possible. This comes from us cooking the vegetables lightly and just barely browning the bones.
In a broth, we’re trying to find a harmony with the ingredients. Less bones are used, because although we benefit from the collagen and gelatin, they’re playing a different role in a broth.
In stocks, we’re trying to produce a workhorse of a liquid. We add things like chicken feet for example.. Things that don’t have a ton of calcium, but work wonders for thickening sauces. Also, we add peppercorns and bayleaves, etc. (aromatics) that do very little for nutritional value.
Uses for a broth would be soups obviously, its going to make a much lighter, but still flavorful base. Ramen would work well with this recipe, matzah ball soup, dumplings.. its kind of endless and is a wonderful blank canvas for any other ingredients you want to work with.
Aside from actually cooking with it, I know a few people that keep this handy for a substitute meal in the day. For me, who usually doesn’t eat breakfast, its a good thing to drink a glass of this stuff on the go because of all of the vitamins and minerals it contains to wake my body up.
Also, its just as a great substitute for coffee or other sugary drinks in the morning.
I could go on about the benefits of bone broth or vegetable broth for a while. It’s simple to make and is full of vitamins and minerals, plus it makes your house smell great.
Feel free to add any thoughts or ask any questions. Good Luck!
- 5# Beef Marrow Bones
- 1 Large Spanish Onion, peeled and large diced
- 1 Leek, Washed, White Part Diced, Green Part Left Whole
- 1.5# Carrots, peeled
- 1.5# Celery Hearts
- 2 oz Thyme, fresh
- 1 Bunch Flat Leaf Parsley
- 2 Garlic Cloves, Peeled and Smushed
- 8 oz Tomato Puree
Blanch the marrow bones. Fill a stock pot with cold water and the bones. Bring to a boil and discard the water.
On a sheet tray begin roasting the bones at 450 degrees until they start browning, cover the bones with the tomato puree and continue to brown the bones and caramelize the tomato puree. When the bones are brown thoroughly and the tomato puree is very thick and dark in color, remove from the oven.
In a large stock pot on high heat, begin sweating the onions, garlic, and the white part of the leek in a small amount of blended oil. Stir this mixture constantly. Continue to sweat until the vegetables become translucent but not caramelized. Sweat the celery in the same pot, then add the carrots. By this time the onion mixture should start to show a hint of coloring.
Add the roasted bones. Using a rubber scraper, scrape the leftover “fond” or residue left on the bottom of the sheet tray into the stock put.
Add the herbs and green part of the leeks.
Cover completely with cold water and bring the mixture up to a boil. After its reached a boil, turn the heat down until the broth lightly simmers. Allow mixture to simmer for about four hours, constantly skimming the fat that floats to the top.
Strain and cool immediately in an ice bath then transfer into smaller containers into the refrigerator.
Keep everything clean. Wash and peel your vegetables. The broth is not a compost bin.
Take the time to blanch the bones. Your finished produce will be a lot less greasy.
Use as little fat as possible when cooking, a scant tablespoon should do.
When you roast the bones the first time, take a moment to remove any excess fat that melted.
Stir and skim all the time. Your goal for the final produce should be delicate. Cooking the bones and vegetables for too long can make the broth too strong.
Freeze the final product. This recipe yields a lot and it should last quite a long time, but the general rule for a frozen stock or broth is one to three months.
After the broth has cooled completely in the refrigerator, there will be some fat that survived your diligent skimming, use this opportunity to strain one last time.